Mini Chicken Pot Pie Recipe From Scratch
Description
Mini Chicken Pot Pie is a delicious and satisfying dish that you can make with just a few simple ingredients. This recipe is easy to make and can be ready in about an hour. It is perfect for a cozy and comforting meal on a cold winter night. The dish is made up of a flaky crust filled with a savory chicken and vegetable filling. The combination of the buttery crust and the flavorful filling makes this dish irresistible. The mini pot pies are great for parties, potlucks, or just a cozy night in.
Prep Time
This recipe takes about 30 minutes to prepare. This includes gathering all the ingredients and prepping the vegetables, such as chopping and dicing. You will also need to prepare the crust, which requires making the dough, rolling it out, and cutting it into circles or shapes. You can also make the filling while the dough is chilling so that you can save time.
Cook Time
The total cook time is about 30 minutes. This includes baking time for the crust and cooking time for the filling. You will need to cook the filling stovetop and then add it to the pre-baked crust. Finally, you will need to bake the mini pot pies until they are golden brown and bubbling.
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1/2 cup chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 1 cup diced mushrooms
- 1 cup cooked, shredded chicken
- 1/2 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
1. Preheat oven to 375 degrees. Grease a muffin tin with butter or cooking spray.
2. In a medium saucepan, melt butter over medium heat. Add flour and stir to combine. Cook for 1 minute, stirring constantly. Slowly add chicken broth while whisking. Continue to whisk until mixture thickens, about 3 minutes. Add carrots, celery, onions, mushrooms, chicken, peas, thyme, salt, and pepper. Stir to combine and cook for 3 minutes. Remove from heat and set aside.
3. Roll out the dough on a lightly floured surface. Cut out circles or shapes with a biscuit cutter or knife. Place one piece of dough in the bottom of each muffin tin. Fill each cup with the chicken and vegetable filling. Top with remaining dough.
4. Bake for 20-25 minutes until golden brown and bubbling. Let cool for 10 minutes before serving.
Equipment
- Saucepan
- Whisk
- Rolling pin
- Biscuit cutter or knife
- Muffin tin
Notes
If you don't have chicken broth on hand, you can use vegetable broth or water. You can also use any type of vegetables you have on hand. You can use cubed or shredded cooked chicken. You can also use frozen mixed vegetables instead of the individual vegetables listed.
Nutrition: Per Serving
This recipe makes 12 servings. Each serving contains approximately:
- Calories: 215
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 41mg
- Sodium: 271mg
- Total Carbohydrate: 17g
- Dietary Fiber: 2g
- Sugar: 2g
- Protein: 6g
Recipe Tips
- If you want to make the crust from scratch, you can use this recipe: Basic Pie Crust From Scratch
- If you want to save time, you can use store-bought crust instead.
- You can freeze the mini pot pies for up to 3 months. Make sure to thaw them before baking.
- You can also make this recipe in a 9x13 baking dish. Increase the baking time to 45-50 minutes.
- If you want to add more flavor to the dish, you can add some garlic or herbs to the filling.
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